A turk’s head pan, also known as a gem pan, is a fluted design that’s highly prized among those who collect vintage cast iron bakeware. Around the 1920s, this unusual pan became popular among companies such as Lodge, Wagner, and Griswold, as they sought to create pans with interesting patterns in various sizes, including this grooved pan and other round and swirled options. Though the Turk’s head pan has decorative beauty, it is perfect for treating like a muffin tin to bake miniature cakes or quick breads, called “gems,” which likely led to the pan’s moniker.
In today’s market, these pans are hard to find, making them an excellent addition to any cast iron collection. Your best bet for scoring this unique pan is at an antiques shop or through an online cast iron seller. And once you do? It’s time to season and break in this treasure with some holiday baking. With the look and taste of the season’s favorite treat, these small cakes will be the star of your holiday table.
- ⅓ cup unsalted butter, softened
- ½ cup granulated sugar
- 4 teaspoons firmly packed light brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ½ cup plus 8 teaspoons all-purpose flour
- ¼ teaspoon kosher salt
- ⅛ teaspoon baking powder
- 2 tablespoons plus ¼ teaspoon water, room temperature, divided
- 1½ tablespoons sour cream, room temperature
- 1 teaspoon cocoa powder
- 1 teaspoon red gel food coloring
- ¼ teaspoon peppermint extract
- ¼ teaspoon vanilla bean paste
- Garnish: confectioners’ sugar, crushed peppermint candies
- Preheat oven to 325°.
- In a medium bowl, beat butter and sugars with a mixer at medium speed until fluffy, about 3 minutes, stopping to scrape sides of bowl. Add egg and egg yolk, one at a time, beating well after each addition.
- In a small bowl, whisk together flour, salt, and baking powder. In another small bowl, whisk together 2 tablespoons water and sour cream. With mixer at low speed, add flour mixture and sour cream mixture alternately to butter mixture, beating just until combined after each addition.
- Place half of batter (about ⅔ cup) in a small bowl; fold in cocoa powder, food coloring, and peppermint extract. Fold vanilla bean paste and remaining ¼ teaspoon water into remaining batter until combined.
- Spray a 6-well cast-iron Turk’s head pan with baking spray with flour.
- Drop each batter alternately by teaspoonfuls into prepared wells.
- Bake until golden brown and a wooden pick inserted in center comes out clean, about 20 to 23 minutes. Let cool in pan for 15 minutes. Carefully invert pan to remove cakes. Let cool completely on a wire rack. Garnish with confectioners’ sugar and peppermint, if desired.
